It is best to boil the potatoes the evening before, peel them, press them through the press or mash them and let them steam out.
The next day, knead into a dough with flour, salt and nutmeg. Always only add a little flour, knead briefly, add flour, knead briefly, etc. The dough should no longer stick and be easy to shape. If you want, you can also add an egg.
Then form rolls 3 - 4 cm in diameter from the dough. Cut into 0.5 - 1 cm thick slices and scoop them between the palms of the hands or on the floured worktop to make noodles as thick as a finger. Let them steep briefly in very hot salt water, just below the boiling point, only 3 - 4 minutes until they float on the surface, boiling too long causes them to disintegrate. Lift out of the water with the slotted spoon and let dry on a kitchen towel.
Then fry in a large pan in clarified butter, not too hot. Make sure that the potato noodles do not touch each other and only turn around when they are no longer sticking to the bottom of the pan. Bake until golden yellow, turning several times. For larger portions, push the finished noodles to the edge of the pan before adding a new portion to the fat, similar to fried potatoes.
Note: You can fry the potato noodles in the pan without pre-cooking, but this must be done immediately after kneading, otherwise they will become sticky.
You can eat these Schupfnudeln as a hearty side dish with sauerkraut or sprinkled with sugar and cinnamon and enjoy with applesauce or apple or plum compote as a dessert or dessert.
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